Sticky Pork Belly Banh Mi

• Meanwhile, boil the kettle. • Place the slow-cooked pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!) • When cool enough to handle, cut pork into 2cm chunks.

• Meanwhile, thinly slice cucumber into sticks. Using a vegetable peeler, peel carrot into ribbons. Thinly slice fresh chilli (if using). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • In a small bowl, combine sriracha and mayonnaise. Set aside.

• To a large frying pan, add pork belly (no need for oil). Place pan over high heat and cook pork, tossing, until golden, 8-10 minutes. • While the pork is cooking, combine the honeyand soy sauce in a second medium bowl. • When pork is cooked, use tongs to transfer pork to the honey-soy mixture and toss to combine.

TIP: Starting the pork belly in a cold pan helps the fat melt without it burning.

• Slice brioche hotdog buns in half lengthways. Toast or grill buns to your liking. • Drain pickled carrot.